Imperial Court at MGM MACAU: Rooted in Lingnan Guangfu Tradition, Refined for Today’s Palate

With accolades from the Black Pearl Restaurant Guide and Forbes Travel Guide among its many honors, Imperial Court has cemented its place as a leader in contemporary Lingnan cuisine in Macau. This success is driven by Executive Chinese Chef Homan Tsui, who brings over 20 years of culinary mastery to Imperial Court. Rooted in Lingnan Guangfu gastronomic traditions yet open to innovation, he is a leading force in Cantonese cuisine who has overseen state banquets and appeared in acclaimed epicurean documentaries such as Once Upon a Bite 4 and Flavors of Macau. Under his leadership, the restaurant reinterprets traditional flavors with artistry and finesse, blending time-honored techniques with contemporary culinary sensibilities. Every seasonal dish reflects a dedication to craftsmanship, precision and a commitment to taking Southern Chinese dining to new heights.

Guided by the philosophy of “eating with the seasons”, the menu at Imperial Court revolves around Cantonese fare, which blends time-honored flavors with contemporary cooking artistry. All dishes are made with carefully sourced, premium ingredients. By way of example, seasonal razor clams are marinated with fresh galangal, while the combination of French duck liver, barbecued pork, and white ferula mushroom exemplifies a sophisticated fusion of classic Cantonese techniques and modern innovation.

This dedication to blending heritage and modernity is best exemplified by the restaurant’s signature dish: the Crispy Fried Chicken Skin with Shrimp Mousse and Salted Fish Flakes, which won the coveted “Annual Dish Award” at the 2025 Black Pearl Restaurant Guide Awards. This dish is a masterful take on the classic Lingnan Guangfu “deconstructed chicken”. Its preparation takes several days. The chicken skin is transformed into a crisp, caramelised shell by being repeatedly brushed with a glaze of maltose, yellow wine and red vinegar and then air-dried. Beneath this golden shell lies a hand-whipped shrimp mousse, a delicate blend of three types of shrimp. Rather than the traditional method of steaming, the skin is pan-seared to render excess fat and enhance its crispness. Just before serving, a finishing touch of specially prepared freeze-dried salted fish is shaved over the chicken, its aroma brought out by the warmth of the skin. Each bite offers a harmonious balance of texture and umami richness.

Equally compelling is the Wok-Fried French Blue Lobster with Minced Pork, Scrambled Egg, Black Bean and Garlic, a dish that marries premium seasonal ingredients with the comforting simplicity of home-style cooking techniques. The soft, creamy scrambled egg absorbs the sweet essence of the lobster, creating a nostalgic and sublime experience that celebrates both technique and top-quality produce.